Directions:
- In a skillet, dry roast the pumpkin seeds for 5 minutes or until they finish popping. Let cool.
- Combine pumpkin seeds in a blender with the epazote, garlic, tomatilllos, lettuce, cilantro, poblano, 1 tablespoon olive oil, stock and salt and puree.
- Cut cheese into 4 slices and put a slice in each of 4 gratin dishes. Brush tops of cheese with 2 tablespoons olive oil and then place under the broiler and broil until brown and bubbly (5 minutes).
- Pour pumpkin pesto around the cheese and serve with tortilla chips (it is pretty with the colored chips).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.67 Kcal (2243 kJ) | ||
| Calories from fat | 376.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.82g | 64% | |
|---|---|---|---|
| Cholesterol | 99.66mg | 33% | |
| Sodium | 342.91mg | 14% | |
| Potassium | 616.92mg | 13% | |
| Total Carbs | 9.51g | 3% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 31.66g | 63% | |
| Vitamin C | 12mg | 20% | |
| Iron | 3.9mg | 22% | |
| Calcium | 833.9mg | 83% | |
| Amount Per 100 g | |||
| Calories | 166.47 Kcal (697 kJ) | ||
| Calories from fat | 116.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.99g | 64% | |
|---|---|---|---|
| Cholesterol | 30.97mg | 33% | |
| Sodium | 106.57mg | 14% | |
| Potassium | 191.72mg | 13% | |
| Total Carbs | 2.96g | 3% | |
| Sugars | 1.55g | 20% | |
| Dietary Fiber | 1.24g | 16% | |
| Protein | 9.84g | 63% | |
| Vitamin C | 3.7mg | 20% | |
| Iron | 1.2mg | 22% | |
| Calcium | 259.2mg | 83% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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